bakes and cakes 9

I can't remember the last time i made florentine but I know it was more than 5 years back as this is the first time I baked this in my present home and I have been staying here for four and a half year this June. This is a very fragile cookie and if not because of its taste I wouldn't be bothered to make it after the first try. But I have made this many times, each time trying to modify the process so that it would look as good as it taste. I've tried scraping the sides into a rounded corner when it's still hot as suggested by the recipe book which is so time consuming, making it in a large square aluminium foil and cutting it after I've spread the chocolate (easier but still doesn't look good) but most of the time I just drop a large chunk of dough on the tray and pray that most of it will stay that way during baking.

Last week I bake the dough on my new silicone pad and sure enough the dough spread into one large thin layer cookie. We ended up eating the bits and pieces straight from the tray because I can't even hold the cookie to spread the chocolate layer.

The next day I decided to bake the cookies in a silicone cupcake cases, spread the chocolate when the cookie is cooled, put it in the fridge till the chocolate is set and then peeling the cupcake cases to get a perfectly rounded florentine. This is how I'm going to make florentine from now on and I think I'm going to bake this again soon. Yummy...

I've made macarons a few times but everytime the results will be different..I've got cracks, empty shells, no feet macs, different shape and sizes etcs. But this is the first time I got macs this even sizes with a weird looking feet.

 It is definitely easier to remove the macs using a silicone pad than a baking sheet.

 peanut butter cream and kaya butter filling

 I still can't find out why the feet turn out this way. The shell is also crispier than before..may be I overbake it.

 nevertheless, it's yummylicious!